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Lamb and Black Olive Stew

Created by Chuck,

Description

This rich, flavorful lamb stew is made with red wine. It has an elegant taste that will impress guests at any table.
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Ingredients

At a glance
Cuisine
Course/Meal
Main Ingredient
Cooking Method
Difficulty
Considerations
Serves
6
3 pounds boneless lamb stew meat, cut in 1-1/2 inch
cubes
5 tablespoons olive oil
1 1/2 cups chardonnay wine
1 pound tomato, ripe
3 cloves garlic, minced
1 6 oz. can black greek olives, rinsed
1 sprig fresh thyme
2 sprigs fresh rosemary
3 cups beef stock

Methods/steps

In a dutch oven, heat the olive oil on moderate heat and brown the lamb, in two batches if necessary.

Add the garlic, thyme, and rosemary. Toss well and add the wine. Bring to a boil and reduce heat to medium to allow liquids to evaporate. Add tomatoes and enough stock to carely cover the meat. Return to slow simmer and add the rinsed black olives. Cover.

Cook slowly for 90 minutes. Add more stock gradually if it seems that sauce has reduced too much.

Serve with buttered pasta and red wine.

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